Cube:
Red & Yellow Bell Peppers
Red onion
romaine (when it’s safe —again—)
Shredded carrots
Cucumber
Red Cabbage
DO NOT PUT DRESSING ON IT
Season with dry herbs only (NO SALT—it pulls moisture from the vegetables and you’ll have a soggy salad by Tuesday!)
I used: oregano & basil (paprika & pepper too if you like it zesty).
They will last for 5 days. The key to freshness is to use hearty vegetables. Place the heavier ones on the bottom & layer up. What’s easier than a week’s worth of pre-made lunches? Nothin’!
Xo j
💚
P.S.: this metabolism reminder is truth BEYOND!